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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cold chicken salad made with vegetable hearts & fruit Ingredients:
2 c. diced chicken breast, cooked |
2 t soy sauce |
2 c. broccoli slaw |
2 c. pineapple chunks, canned, drained |
8 oz. water chestnuts, canned, drained |
3 t mayo, low cal |
3 t yogurt, lowfat |
3 t pineapple juice |
1 pinch ground cinnamon |
Directions:
1. Marinade chicken in soy sauce while combining rest of ingredients. Mix remaining ingredients and add chicken/soy sauce mixture.
2. Use vegetables and friuts listed above or substitute your own (just make sure you use the same amount). Other options include celery, jicama, sunchokes, canned bean sprouts, shredded carrots, bag of fresh, mixed vegetable hearts (can be found with packaged salads)...pretty much anything with a nice, crispy texture. Also plain, pineapple or vanilla flavored yogurt all work well. Pick your favorite or choose one you like better-just make sure it's lowfat.
3. Can be served on bed of lettuce. Keeps well in fridge for several days and tastes even better the second day after the flavors have had a chance to incorporate.
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